Aloo Suva [Indian Fried Dill Potatoes]

Remove the dill leaves, pick leaves and tender stems, and discard the thick, woody stems. Transfer the leaves to a colander, and rinse them well. Set the colander aside and allow the water to drain
Roughly chop the dill leaves and set them aside.
Peel and wash the potatoes. Chop the potatoes into 1-inch pieces and place them in a bowl of water, to prevent any discoloration of potatoes.
Note: For faster cooking, chop the potatoes into small cubes or wedges.

Heat oil in a Kadai or pan over medium heat. Add cumin seeds and a pinch of asafetida.
Once the seeds start to crackle, add garlic, and sauté for 30 seconds.
Increase the heat to medium-high, add potatoes, turmeric, and salt to taste, and mix well. Sauté on high heat for 2-3 minutes, stirring frequently.
Reduce the heat to medium-low, cover, and cook the potatoes for 8-10 minutes, stirring occasionally, or until the edges are crisp and the potatoes are fork tender.
Add the fresh dill leaves, green chili, ginger, and dry spices – coriander powder, red chili powder, amchur powder, and salt to taste and mix well. Stir-fry for 2-3 minutes or until the dill leaves are wilted and cooked.
Note: The dill leaves wilt and shrinks in size as they get cooked. Add less salt initially. Once the dish is completely cooked, then add more salt as needed.
This aloo Suva recipe is a dry dish. Serve this aloo Suva sabzi with roti, naan, or paratha or as a side dish with Tidali Dal[Three Lentils], Makhani Moong Dal [Green gram without husk], or green moong dal.